Chicken dinners are always a winner at my house. And luckily, there are so many options from juicy baked chicken thighs, to chicken piccata and grilled souvlaki, which make a lot of during the summer months.
But as a busy home cook, I’m always up for one-pan dinners, and I’ve been rotating between chicken and rice with warm Middle Eastern flavors and today’s bold and comforting Greek-Style chicken orzo, which is my girls’ favorite!
Why this chicken orzo bake works!
There is so much I love about this chicken orzo bake! A comforting, one-pot meal to feed a hungry little crowd, that’s for sure. But the real draw is in the flavors! Boneless chicken thighs take on a bold seasoning with dried oregano, paprika, and coriander. Then, the chicken is nestled in a mixture of tiny orzo pasta with aromatics including onions, garlic, tomatoes, and bell peppers. Yes, it is what we call around here, a flavor party! Once baked in the delicious, flavor-packed tomato broth, the orzo soaks up all the goodness and turns extra plump, and the result is a velvety, creamy chicken orzo! This is all the comfort without the use of any butter or heavy cream. And for me, a sprinkle of good feta cheese seals the deal on this comforting orzo recipe. Fewer dishes to clean is never a bad thing, but just be sure to grab something like a large Dutch oven or oven-safe pot to fit all the ingredients.
What is orzo?
Orzo is not rice. It is a tiny, short-cut pasta that is shaped like a large grain of rice. Orzo is traditionally made from wheat semolina flour or white flour but you can find whole wheat and gluten-free versions as well (so even my gluten free friends will have a way to make this!) Orzo pasta is super convenient and quick to cook. That’s exactly why I keep it on hand to use in everything from a one-pot orzo with chicken, to shrimp soup, or even a vegetarian main like this orzo recipe tossed with chickpeas and zucchini.
How to cook orzo?
As with any pasta, the typical way to cook orzo is in salted boiling water, and it will take somewhere around 8 minutes or so. If I am making it to use in an orzo salad or just as a plain side or bed for a saucy shrimp recipe, that is how I would cook my orzo. But today’s recipe is different. In something like this Greek orzo recipe with chicken, you do not need to cook the orzo in boiling water first. Instead, dry orzo is baked in the flavorful, tomato broth with the chicken and vegetables all in one pot. It will take about 20 minutes in the oven, and the result is velvety, creamy, extra plump orzo pasta that everyone loves!
How to make chicken and orzo
To make this easy, weeknight orzo recipe, be sure to grab a large Dutch oven or oven-safe pot to fit the chicken, orzo, and vegetables. Here is how it goes:
Season and brown the chickenMix together 2 teaspoons oregano and 1 teaspoon each paprika and coriander with a good pinch of kosher salt and black pepper. Then get rub this spice mixture all over the chicken (both sides). Squeeze a lemon all over the chicken and set aside for a few minutes as you work to prepare other things. In your Dutch oven, heat up some good extra virgin olive oil and brown the chicken on both sides. This will take 8 to 10 minutes or so. Transfer the chicken to a plate so you can use the Dutch oven for the rest. Sautee the vegetablesGrab 2 bell peppers, any colors you like, and cut them into rings. Throw the peppers in the pot and cook until they gain some color. Set the peppers aside and throw some chopped onions (2 cups) in the pot. Cook the onions for a bit, then add some minced garlic and cook a little bit longer, tossing regularlyAdd the liquid to make a broth for the chicken and orzoTo the pot, add some peeled whole tomatoes from a can (yes, use the tomato juices as well) and add 2 cups of chicken broth. Bring everything to a boil. Add the orzo and chickenWhen the liquid boils, add 2 cups of dry orzo and let that boil a bit. Nestle the chicken into the delicious orzo mixture. Top with those beautiful bell peppers you sautéed earlier. Bake in 350 degrees F oven for 20 to 25 minutesTranfer your pot to the oven. Bake uncovered until the orzo has cooked through and has absorbed the majority of the liquid. When you take it out, cover it and let it sit for 5 minutes until the liquid is fully absrobed.Finish and serveFor me, a drizzle more extra virgin olive oil, the good stuff, and a sprinkle of feta is the perfect way to finish this dish!
What to serve with it?
When I made this the other night, all I added as a side was my easy Greek salad to carry on the theme. But if you like, you can add a starter or two like Greek baked feta or melitzanosalata with your favorite crusty bread.
Equipment and special ingredients to make this recipe
You will need one big oven-safe pot or Dutch oven like this one.I like using a wooden spoon to stir and sauté all the vegetablesFor the spices and olive oil used, browse our online shop here.
Similar recipes to try
Browse more Greek recipes. You may also like our to browse top Mediterranean diet recipes or our Mediterranean recipes archives.
Toasted Orzo Pasta Recipe with Parmesan and Sun-dried Tomatoes
Easy Lemon Chicken Piccata Recipe
Mediterranean Orzo Recipe with Zucchini and Chickpeas
Citrus Rosemary Chicken
Visit our shop to browse quality Mediterranean ingredients. *This post first appeared on The Mediterranean Dish in 2018 and has been updated with new media and information for readers’ benefit.
